Spinach Mashed Potatoes
6-8 large potatoes
3,4 c. sour cream
1 tsp. salt
1 tsp. pepper
4 oz. butter
1 pkg. spinach, cooked and drained
1 c. shredded cheddar
2 Tbsp. chives
Cook and mash potatoes. Add salt, pepper, sour cream and butter. Beat well. Fold in spinach and chives. Place in a lightly-greased 9"x13" casserole dish. Sprinkle cheese on top. Bake at 400 for 20 min. Note: This recipe may be prepared a day ahead.
Parkerhouse Rolls
6-6 1,2 c. flour
1 c. butter, softened
1,2 c. sugar
2 c. hot tap water
2 tsp. salt
1 egg
2 pkg. dry yeast
Combine 2 1,4 c. flour, sugar, salt and yeast. Add 1,2 c. butter. At low speed, mix in hot water; add egg. At medium speed, beat 2 minutes, add 3,4 c.
flour and beat 2 more minutes. With a spoon, add about 2 1,2 c. flour. Turn onto floured board and knead 10 minutes or until smooth and satiny. Let rise in a greased bowl for about 1 1,2 hour or until doubled. Punch down and let rest for 15 minutes.
Melt 1,2 c. butter in 17"x11" roasting pan. Roll out dough to 1,2" thickness and cut into 2 3,4" circles (you can use a large biscuit cutter or a drinking glass). Dip both sides of roll in butter, fold in half and put in pan, in rows. Let rise 1 hour. Bake at 375 for 25 minutes. Yield: 3 dozen.
Sloppy Joe Casserole
1 8-oz. pkg. shell macaroni
1 8-oz. can tomato sauce with cheese
1 envelope sloppy joe seasoning mix
1 16-oz. carton small-curd cottage cheese
1 lb. ground chuck
1,2 c. shredded cheddar cheese
1 6-oz. can tomato paste
1 1,4 c. water
Cook macaroni according to package instructions; drain. Brown ground beef; drain. To the browned beef, add seasoning mix, tomato paste, tomato sauce and water. In a greased 2 1,2-qt. casserole dish, layer half the macaroni, half the cottage cheese and half the meat sauce; repeat layers. Top with cheddar cheese and bake uncovered at 350 for 40-50 minutes, or until bubbly.
Eggnog Cranberry Delight
1 3-oz. pkg. vanilla pudding mix
1 16-oz. can whole cranberry sauce
1 3-oz. pkg. lemon gelatin
1,2 c. finely chopped celery
2 c. water
1,4 c. chopped walnuts
2 Tbsp. lemon juice
1 carton Cool Whip,
1 3-oz. pkg. raspberry gelatin
1,2 tsp. nutmeg
1 c. boiling water
In a medium saucepan, combine pudding mix, lemon gelatin and 2 c. water. Heat until boiling. Stir in lemon juice, and chill until partially set. Dissolve raspberry gelatin in 1 c. boiling water; stir until dissolved. Beat in cranberry sauce, and fold in celery and nuts. Chill until partially set.
In an 8"-square pan, layer the following: 1,2 pudding mixture, cranberry mixture, 1,2 pudding mixture and Cool Whip,. Sprinkle with nutmeg. Chill 4-6 hours or overnight.
Swiss & Onion Spread
Equal amounts of:
Swiss cheese, shredded
Chopped onion (may use frozen)
Hellman's Mayonnaise,
Combine all ingredients and mix well. Pour into a greased dish and bake uncovered at 350 for 30-35 minutes or until bubbly and golden brown. Serve warm on crackers or small, party-size breads.